Grand Marnier Infused Duck Breast With Belgian Endive

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DELICIOUS

Description

Ingredients

Marinade:
100 ml orange juice
100 ml Red wine
100 ml Grand Marnier
300 ml Canola Oil
100 g Sliced Shallots
60 g Chopped herbs
Salt and pepper
Dressing:
100 ml Orange juice
50 ml grand marnier
30 ml Dijon mustard
1 egg yolk
500 ml Walnut oil
30 ml Honey
60 ml Chopped Parsley
Salt and pepper
* Click to ingredient to choose one

Directions

1
Marinate duck breast overnight, cook till med rare, refrigerate, slice thin. Dress endive and plate with duck on top.